250 g chicken liver, 1 medium onion, 2 green peppers, 100 g cleaned mushrooms or mushrooms, 30 g bu

The country, which lies roughly 2,000 islands in the Aegean, Ionian and Cretan Sea, of which only about 200 uninhabited lives of 10.5 million people. During the year there will succeed more than 9 million tourists. bunch Nourishing the amount of mouths to feed in charge mainly of agriculture and fishing, bunch which is devoted to about 15.5% of the population. In fact, the Greeks (96% of the population), Macedonians (1.5%), Turks (0.7%) and Albanians (0.6%) are not simple. Across the country, felled the forests for centuries and there was a disproportionate bunch grazing sheep and goats, causing extensive soil erosion. bunch Yet agriculture bunch is devoted to the cultivation of vegetables (especially tomatoes), sugar beet, wheat, corn ... There is a significant wine production, citrus fruits, olives and tobacco. However, bunch they also grow rice, cotton and potatoes. Sheep and goats, however, are still the main source for the production of milk, cheese and meat, of course. Add to this also the production of seafood and fish, which are also the basis for the traditional national cuisine you can taste all over Greece. On this feast will look down the ancient Greek gods of Mount Olympus, the highest (2917 m asl): Greek mussels
200 g of peeled mussels (mussels), 2 bell peppers, 1 tomato, 1 hot pepper, 1 head of garlic, 80 g olives, 150 g feta cheese, salt, 0.1 liters of white wine, 0.25 liters broth, parsley V saucepan mix broth with white wine and bring to a boil. Add the shelled mussels bunch and let cook for about 5 minutes. Then add larger pieces of chopped peppers, bunch hollowed-out pulp from tomatoes and chopped garlic. Chilli peppers chopped into smaller pieces, throw the other cooked ingredients. After boiling stir in olives, at the end of the larger bunch cubes chopped feta cheese, which we leave for about two minutes to allow. Thus prepared scallops served with broth and sprinkle with chopped parsley. Stifado
1 kg rabbit, lamb or rear beef, 1 kg small onions, 800 g tomatoes, 5 cloves garlic 8 tablespoons olive oil 2 teaspoons vinegar, salt, whole black pepper, 2 bay leaves, teaspoon ground coriander, 2 slices ( "quills") cinnamon bunch 1 orange meat into large pieces, add peeled and propasírovaná tomatoes, whole orange - upstanding for the cutting (nedokrájený) to 4 parts, oil, salt, vinegar, and above all spices (garlic peel) and peeled onions. All simmer beneath tightly fitting lid, to a very low flame and very slowly (about 2 hours). The finished dish remove the whole pepper, bay leaf, garlic and cinnamon. The bowl match for the meat to one side to the other side of the bulb (be careful to remain whole) bunch and middle garnish with orange "flower". Serve with white bread and Greek Wash it down with a good white wine. Marinated bunch mushrooms
1 kg of mushrooms, 3-4 dl of vinegar, 3 cloves of garlic, 2 parsley, bay leaf, a little thyme and fennel, 1 teaspoon coriander, 6-8 balls of white pepper, salt, small fruiting bodies of mushrooms let the whole, cut them larger, parsley, cut into wheels. Boil 4 minutes in salted water. We'll let the networks to drain and store in an earthen vessel, pour in the marinade. We'll keep 4-5 days to ripen. Serve cold. Marinade: vinegar, crushed bunch garlic and spices gently warmed. bunch When cool, pour the marinade not prepared bunch mushrooms, which are stored in a clay pot. Pilaf with chicken liver and mushrooms bunch over Greece
250 g chicken liver, 1 medium onion, 2 green peppers, 100 g cleaned mushrooms or mushrooms, 30 g butter, 3 tablespoons red wine, ground black pepper, 600 g of boiled or steamed rice, 40 g of butter, a little curry powder, 4 tablespoons grated Emmental cheese, tomato sauce l. The tomato sauce: 20 g butter 20 g plain flour, l of bone broths or bouillon cubes prepared from MASOX and about 1 dl of tomato ketchup Adjusted liver, onions, peppers and mushrooms cut into cubes. Briefly fry in butter, then simmered bunch in red wine, salt and pepper. The mixture then cover the pot and let it braise for about 5 minutes. In a saucepan, melt 40 g butter you put boiled or steamed rice, salt, curry spices, add steamed mixture, grated cheese, lightly stir well and heat through. Ready pilaf shape the ladle rinsed with cold water and dump on the plate. Around portions of pilau Pour tomato sauce and garnish with chopped parsley. Notes: salad of raw vegetables. Prepare the tomato sauce: butter and flour Prepare a light roux, it gradually podléváme cold broth and ketchup and stir for about 15-20 minutes simmer. For 4 people. Cuttings for Greece
4 lean steaks 150 g, 4 tablespoons butter, salt, 2 green peppers, 2 tablespoons tomato puree, 80 ounces or 40 ounces of potatoes, rice, 1 tablespoon oil, 1 teaspoon chopped onions in a pan, melt a teaspoon of butter on it simmer for two green peppers , cut into slices, two tablespoons of tomato paste. Before we suffocate vegetables, prepare a classic way cuttings properly tenderized and fried. Finished pulp in a bowl cover with stewed peppers and pickles. bunch Serve with potatoes or rice. Greek stew
40-50 ounces of meat, 1 medium onion, pickled green beans, 1 m